Name: Bacon Cheddar Twice Baked Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 large Russet potatoes; 0.25 cup Butter (melted); 0.5 cup Milk; 1.5 cup Cheddar cheese (shredded); 0.5 cup Bacon (cooked and crumbled); 0.25 teaspoon Salt; 0.125 teaspoon Black pepper

Oh, where do I even begin with these Bacon Cheddar Twice Baked Potatoes? Honestly, if there’s one dish that instantly transports me back to cozy Sunday dinners at my Grandma’s, it’s these. It’s more than just a side dish; it’s a feeling. The kind of comforting, ‘everything-is-right-in-the-world’ feeling that only truly soul-warming food can provide. I remember being a kid, my nose practically glued to the oven door, waiting for that heavenly aroma of baking potatoes, crispy bacon, and melted cheddar to waft through the house. They’re like the ultimate loaded baked potato, but somehow, elevated. Think of them as the gourmet cousin of a simple baked potato, but without any of the fuss. They’re always the first thing to disappear from the table, and my kids have been asking for them non-stop ever since I finally perfected my own version.

What Is Bacon Cheddar Twice Baked Potatoes?

So, what exactly are Bacon Cheddar Twice Baked Potatoes? At its heart, it’s a classic baked potato that gets a second chance at glory! We start by baking the potatoes until they’re perfectly tender, then we scoop out the fluffy insides, mash them up with all sorts of deliciousness – hello, crispy bacon and sharp cheddar! – and then carefully spoon that glorious mixture back into the potato skins. Then, they get baked *again*. This second bake is what really makes them special. It melds all those amazing flavors together, gets the cheese perfectly bubbly and slightly browned, and gives the potato skin that irresistible crispy texture. It’s essentially taking all the best parts of a baked potato and amplifying them with creamy, cheesy, bacony goodness. It’s not complicated, but oh boy, is it ever satisfying.

Why you’ll love this

There are so many reasons why this Bacon Cheddar Twice Baked Potatoes recipe has become a staple in my kitchen, and I just know you’re going to love it too. First off, the flavor. Oh. My. Goodness. The combination of fluffy mashed potato, salty, smoky bacon bits, and sharp, tangy cheddar cheese is just pure magic. It hits all the right notes: savory, creamy, a little bit crispy, and utterly decadent. It’s the kind of flavor that makes you close your eyes with every bite. And speaking of bites, they’re surprisingly simple to make! I know ‘twice baked’ might sound a little intimidating, but trust me, it’s totally doable, even on a weeknight. Once you get the hang of scooping out the potatoes, the rest is a breeze. Plus, this recipe is incredibly budget-friendly. Potatoes are naturally inexpensive, and a little bit of bacon and cheese goes a long way in making them feel like a restaurant-worthy treat without the hefty price tag. What I love most about these is their versatility. They are fantastic as a hearty side dish for almost anything – grilled steak, roasted chicken, you name it. But honestly? Sometimes I just make a batch for myself and call it dinner. They’re that good! They’re a step up from your standard baked potato, but they don’t require any fancy techniques or obscure ingredients. If you’re a fan of my Loaded Mashed Potato Casserole or even my Cheesy Potato Gratin, I guarantee these twice-baked beauties will be right up your alley.

How do you make a double baked potato

Quick Overview

Making these Bacon Cheddar Twice Baked Potatoes is a two-bake wonder! We’ll start by baking your potatoes until they’re fork-tender. Then, we’ll scoop out the insides, mash them with creamy butter, milk, loads of sharp cheddar, and plenty of crispy bacon bits. This fluffy, flavorful mixture gets piled back into the potato skins, and then it’s back into the oven for a second bake until everything is golden and bubbly. It’s a process that guarantees incredible flavor and texture, and it’s really not as much work as you might think!

Ingredients

For the Main Batter
4 large Russet potatoes (about 8-10 oz each) – These are my go-to because they bake up so fluffy!
4 tablespoons unsalted butter, softened – Use good quality butter; it makes a difference!
1/2 cup whole milk, warmed – Warming it helps it incorporate better and keeps things creamy.
1/2 teaspoon salt, or to taste
1/4 teaspoon Black Pepper, or to taste

For the Filling:
6-8 slices thick-cut bacon, cooked until crisp and crumbled – I like to cook mine until it’s really crispy so you get little bacon explosions in every bite.
1 cup shredded sharp cheddar cheese, plus more for topping – Sharp cheddar is key for that punchy flavor!
1/4 cup chopped chives or green onions, for garnish (optional but highly recommended)

For the Glaze:
This isn’t a separate glaze for these, the cheese and bacon bits are the stars! But if you wanted a little extra something, a dollop of sour cream or a sprinkle of paprika before serving is always nice.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven nice and hot. Preheat it to 400°F (200°C). While the oven is heating up, wash your potatoes thoroughly. You want to get all the dirt off, especially if you’re planning to eat the skins (which you totally should be!). Now, take a fork and poke holes all over each potato. This is super important, guys! It lets steam escape while they bake, preventing a potato explosion in your oven. Nobody wants that! Lightly rub each potato with a little olive oil (optional, but it helps the skin get a bit crispier) and place them directly on the oven rack. I like to put a baking sheet on the rack below just in case, but honestly, with the fork pokes, it’s usually not an issue.

Step 2: Mix Dry Ingredients

While the potatoes are doing their thing in the oven, we can get our filling ready. First, grab your cooked and crumbled bacon. Make sure it’s nice and crispy – nobody likes soggy bacon in their twice-baked potatoes! Set that aside. In a medium bowl, you’re going to combine the mashed potato goodness. We’ll add the butter, salt, and pepper to the scooped-out potato flesh later, so for now, just keep your flavorings handy.

Step 3: Mix Wet Ingredients

This step is mostly about getting your milk warmed up. Gently heat the milk in a small saucepan on the stovetop or in the microwave. You just want it warm, not boiling. Warm milk mixes more smoothly into the mashed potatoes and makes for a creamier texture. I learned this trick years ago when I was making mashed potatoes and found that cold milk made them a bit clumpy. It’s a small thing, but it really makes a difference here!

Step 4: Combine

Once your potatoes have baked for about an hour, or until they’re easily pierced with a fork, it’s time to scoop them out. Carefully slice each potato in half lengthwise. Then, using a spoon, gently scoop out the fluffy interior, leaving about a 1/4-inch border of potato flesh attached to the skin. You want to be careful not to tear the skins! Place the scooped-out potato flesh into your medium bowl. Add the softened butter, warmed milk, salt, and pepper. Now, here’s where the magic happens. Mash it all together with a potato masher or a sturdy fork until it’s relatively smooth but still has a nice, slightly rustic texture. Don’t go crazy and make it perfectly smooth like baby food – a little texture is good! Now, stir in about 3/4 cup of the shredded cheddar cheese and most of your crumbled bacon, saving some for topping. Mix everything until it’s just combined. Overmixing can make it gummy, so gentle is the key here.

Step 5: Prepare Filling

This step is actually already covered in Step 4! We’ve already mixed all the delicious filling ingredients – the mashed potato, butter, milk, salt, pepper, most of the cheddar cheese, and most of the crispy bacon – into a perfect creamy, savory blend. The key is to ensure everything is well distributed so you get a bit of everything in every single bite. Taste it and adjust seasoning if needed. This is your moment to make it exactly how you like it!

Step 6: Layer & Swirl

Now it’s time to get these beauties ready for their second act! Carefully spoon the mashed potato mixture back into the hollowed-out potato skins. You want to fill them generously, piling the mixture up a bit. You can even mound it high for a more dramatic presentation. Once they’re filled, I like to use a fork to create some nice peaks and swirls on top. This gives the cheese something to catch on and makes them look really inviting once they’re baked. Then, sprinkle the remaining cheddar cheese and reserved bacon bits over the top of each filled potato skin.

Step 7: Bake

Place your filled potato skins back onto the baking sheet and pop them into the preheated 400°F (200°C) oven. Now, they’re going back in for their second bake. You’ll want to bake them for about 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the filling is heated through. Keep an eye on them; ovens can be a bit different! If the tops are browning too quickly, you can always loosely tent them with foil.

Step 8: Cool & Glaze

Once they’re done, carefully remove the Bacon Cheddar Twice Baked Potatoes from the oven. Let them cool for just a few minutes before serving. This is important because they are piping hot! The “glaze” here is really just the melty cheese and bacon on top, but if you want to add a little extra pop, this is the time to sprinkle on your fresh chives or green onions. The fresh herbs add a lovely bit of color and a nice contrast to the rich potato and cheese.

Step 9: Slice & Serve

These are best served warm, right out of the oven. They don’t really need slicing since they’re already individual servings, but you can serve them whole or cut them in half if you’re sharing. I love to serve them with a dollop of sour cream on the side, or even a little side salad to balance out the richness. They are just so satisfying and comforting. Enjoy every single cheesy, bacony bite!

What to Serve It With

These Bacon Cheddar Twice Baked Potatoes are so incredibly versatile, they can truly shine alongside almost any meal or even stand alone as a star. For a hearty breakfast, they’re divine served with a couple of fried eggs and a side of home fries. The richness of the potato and cheese is balanced perfectly by the runny yolk! At brunch, I love pairing them with a crisp green salad and maybe some smoked salmon or a light quiche. They add that comforting, satisfying element without being too heavy. If you’re feeling like a more substantial meal, they are the ultimate sidekick to a juicy grilled steak or a perfectly roasted chicken. The savory flavors just complement each other so well. And for those cozy snack times, or even a light dinner on their own? They’re pure comfort food bliss! You can serve them with a side of coleslaw for a bit of crunch, or even just a simple green salad to keep it light. My family also loves them with a side of chili – it’s like a double dose of comfort! Honestly, they’re so good, you might find yourself looking for excuses to make them more often than you planned.

Top Tips for Perfecting Your Bacon Cheddar Twice Baked Potatoes

I’ve made these Bacon Cheddar Twice Baked Potatoes more times than I can count, and over the years, I’ve picked up a few little tricks that I think really elevate them from good to absolutely unforgettable. For the potato prep, I always go for Russets. They have a higher starch content, which means they bake up beautifully fluffy and light, making them perfect for mashing. Don’t skip the fork pokes – I learned that the hard way once after a minor oven ‘incident’ that coated my entire kitchen in potato steam! When it comes to mixing, be gentle! Overmixing can make the potato filling gummy, and nobody wants that. You want it creamy and smooth but still with a bit of substance. Think of it as coaxing the flavors together, not wrestling them. For the bacon, cook it until it’s really crisp. This ensures that you get delightful little crunchy bits throughout the filling, rather than chewy, disappointing pieces. I’ve tried it both ways, and trust me, extra crispy is the way to go. When it comes to cheese, don’t be shy with the sharp cheddar. It’s got a great tang that cuts through the richness of the potato and bacon. I’ve experimented with milder cheddars, but they just don’t have the same punch. You can absolutely swap it out for a mix of cheddar and Monterey Jack if you like things a little milder or meltier. For baking, keeping an eye on your oven is key. Every oven is a little different, so the 15-20 minutes is a guideline. Look for that beautiful bubbly cheese and slightly golden-brown topping. If it’s browning too fast, a loose tent of foil will save the day. And lastly, for serving, fresh chives or green onions are my secret weapon for adding freshness and a pop of color that makes these look as good as they taste. They truly make a difference!

Storing and Reheating Tips

Now, if by some miracle you have any of these Bacon Cheddar Twice Baked Potatoes left over (it’s rare in my house!), storing them is super simple. Once they’ve cooled down to room temperature, you can store them in an airtight container in the refrigerator. They’ll stay perfectly delicious for up to 3 days. I’ve found that keeping them in their original potato skins actually helps them retain their moisture and flavor best. If you’re planning to freeze them, which is a great idea for make-ahead meals, let them cool completely first. Then, wrap each potato tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. They can be kept in the freezer for up to 2 months. When you’re ready to reheat, the best method is usually in the oven. For refrigerated leftovers, pop them onto a baking sheet in a preheated oven at around 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melty again. If reheating from frozen, it will take a bit longer, probably 30-40 minutes, and you might want to add a little extra sprinkle of cheese on top before baking. Microwaving is also an option for a quicker reheat, but I find the texture can sometimes be a bit softer, so the oven is generally my preferred method for that perfect re-crisp. And a note on the glaze/topping: it’s best to add fresh chives or green onions *after* reheating to keep them vibrant and fresh.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you ensure your ingredients like bacon don’t have any hidden gluten. So, no need for special flour swaps or anything like that. The potatoes themselves are the base, and the cheese and bacon are typically gluten-free. Just double-check your ingredient labels if you’re being extra cautious!

Do I need to peel the zucchini?

Wait, zucchini? This recipe is for Bacon Cheddar Twice Baked Potatoes, so there’s no zucchini involved! If you were thinking of another recipe, I’d be happy to clarify. For these potatoes, you don’t need to peel them; in fact, the skins get wonderfully crispy and are meant to be eaten!

Can I make this as muffins instead?

That’s an interesting idea! While these are designed to be potato skins, you could theoretically take the mashed potato mixture and bake it in muffin tins. You’d likely need to adjust the baking time, probably shortening it since the portions are smaller. You might also want to bake them without the cheese and bacon on top for the first part, then add it towards the end to prevent burning. It might be a bit more like a savory muffin or biscuit. I haven’t personally tested this, but it sounds like a fun experiment if you’re feeling adventurous!

How can I adjust the sweetness level?

This recipe is inherently savory, with no added sugar. The “sweetness” would come from the natural sugars in the potato itself and potentially from a slightly sweeter bacon if you used that. If you’re looking for a sweeter potato dish, this might not be the best starting point. However, if you find the flavors too intense or savory, you could slightly increase the milk or butter to mellow things out, or add a pinch more salt to balance. But honestly, the balance of salty bacon and sharp cheddar is what makes this so delicious!

What can I use instead of the glaze?

For these Bacon Cheddar Twice Baked Potatoes, there isn’t a traditional ‘glaze’ in the way you might think of on a cake. The ‘glaze’ is really the melted cheese and crispy bacon topping! If you’re looking for alternative toppings, a dollop of sour cream or Greek yogurt is fantastic, adding a cool, tangy contrast. You could also add a sprinkle of paprika for color and a subtle smoky flavor, or a generous handful of fresh chopped herbs like chives, parsley, or even a little dill. Some people enjoy a drizzle of hot sauce too, for an extra kick!

Final Thoughts

So there you have it – my beloved Bacon Cheddar Twice Baked Potatoes! I truly hope you give these a try. They’re more than just a recipe to me; they’re a reminder of happy times and the simple joy of sharing good food with the people you love. They’re proof that sometimes, the most comforting and delicious meals come from the most humble ingredients. The way the fluffy potato embraces the salty bacon and sharp cheddar, all nestled in that perfectly crisp skin… it’s just pure magic. If you’re looking for a side dish that will impress, or a satisfying meal that feels like a warm hug, these are your ticket. They are a lifesaver on busy nights, and a guaranteed crowd-pleaser for family dinners or potlucks. I can’t wait to hear how yours turn out! If you make them, please let me know in the comments below and share any special twists you added. Happy baking, and enjoy every single bite!

No ratings yet